Vidalia Onion and Giblet Gravy

Oxmoor House
6 cups


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Giblets and neck bone from turkey
1 stalk celery, chopped
1 carrot, scraped and chopped
4 black peppercorns
1 whole clove
5 cups chicken broth
4 cups diced Vidalia onion (3 pounds)
1/4 cup butter, melted
2 tablespoons peanut oil
1/4 cup cornstarch
1/2 cup heavy whipping cream
Pan drippings from roasted turkey
Salt and pepper


Combine first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 45 minutes. Pour mixture through a wire-mesh strainer into a bowl; discard celery, carrot, peppercorns, and clove. Remove meat from neck; finely chop neck meat and giblets.

Cook onion in butter and oil in a large Dutch oven over medium-high heat, stirring constantly, until onion is lightly browned and tender.

Sprinkle cornstarch over onion and cook, stirring constantly, 2 minutes. Add strained broth. Cook over medium-high heat, stirring constantly with a wire whisk, until thickened and bubbly. Stir in chopped neck meat and giblets and heavy cream.

Skim fat from reserved pan drippings of roasted turkey; discard fat. Stir pan drippings into gravy. Cook over low heat, stirring constantly, until thoroughly heated. Add salt and pepper to taste.

Created date

August 2009